| INGREDIENTS |
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1 cn Pineapple chunks; 20 oz can
-unsweetened
2 lg Green peppers;
- cut into 1 inch pieces
1 lg Onion; quartered, optional
16 md Mushrooms; fresh
16 Cherry tomatoes
1/2 c Soy sauce; light
1/4 c Olive oil
1 tb Brown sugar
2 ts Ginger, ground
1 ts Garlic powder
1 ts Mustard, dry
1/4 ts Pepper
Cooked rice, optional
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| INSTRUCTIONS |
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Drain pineapple, reserving 1/2 cup juice. Place pineapple chunks
and vegetables in a large bowl; set aside. In a sauce pan, combine
reserved pineapple juice with soy sauce, olive oil, brown sugar and
seasonings; bring to a boil. Reduce heat and simmer, uncovered, for 5
minutes. Pour over vegetable mixture; cover and refrigerate for at
least 1 hour, stirring occasionally. Remove pineapple and vegetables
from marinade and reserve marinade. Alternate pineapple, green
pepper, onion if desired, mushrooms and tomatoes on skewers. Grill
kabobs for 20 minutes or until soft, turning and basting with
marinade frequently. Serve over rice if desired.
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